1, pot into the water, yeast, sugar, oil, set 2 minutes, 37 degrees, speed 3 to activate the yeast.

2, put high flour and salt, first 30 seconds speed 3 ~ 6 water and flour mix, then 2 minutes to knead.

3: Take out the dough, smooth the surface and put it into a large greased bowl, wrap it with plastic wrap and let it ferment.

4: When the dough has doubled in size, dip your finger in dry flour and press it into the dough.

5: Divide the dough into two equal portions and cover with plastic wrap to rise for 10 minutes.

6: At the end of the rise, take one dough ball and roll it out into a large circle, thicker all around and thinner in the center, larger than a pizza pan.

7: Place the dough in a greased pizza pan and fork out a number of small holes to prevent the dough from puffing up during baking. When done, leave it to rise for 5 minutes. (Preheat the oven at 200 degrees at the same time).

8. Once preheated, place the baking sheet in the oven and bake at 200 degrees for 5 minutes to set.

9, a pastry are baked, placed on a wire rack to cool, if you can not eat it all at once, it is packed in a Ziploc bag and put in the refrigerator to freeze, and later want to eat directly out of the sauce sprinkle cheese and seasoning baking on the line.